On Monday I wanted to make some treats to bring with me to a talk I was giving at LadySport that night… So instead of my usual chocolate energy bites, I chose to whip up a batch of Power Cookies.
But because I’m terrible at following recipes (yes, even my own haha) AND going back to that huge bag of coconut flour I’d been gifted with AND given how well the cookies last week made with coconut flour turned out… I figured why not switch out the oat flour for coconut flour? Might make for a softer, chewier cookie.
And indeed it did!! I made them into mini cookies for the crew, and should have made more – they were gobbled up in record time and many requests for the recipe followed. And because I really did change the recipe enough from the original Power Cookies recipe posted many months ago – I figured I better post the new recipe here 🙂
Makes 24 full size or 48 mini cookies
- 2 mashed bananas
- 2 eggs, beaten (or use 2 Tbsp chia whisked into ½ cup almond milk)
- ¼ cup all natural peanut butter (or use almond butter)
- ¼ cup maple syrup
- ¼ cup honey
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- ½ tsp sea salt
- 2 cups instant (or old fashioned) rolled oats
- ½ cup coconut flour
- 2 Tbsp vanilla hemp protein powder (no sweetener or stevia added)
- ½ cup hemp hearts
- ½ cup pumpkin seeds
- ½ cup dark chocolate chips
- Heat oven to 350. Line 2 cookie sheets with parchment paper.
- In a large bowl, mash the banana and then add the egg, peanut butter, maple syrup, honey, coconut oil, vanilla and salt.
- Add the oats, coconut flour and protein powder – and mix well. Fold in the pumpkin seeds, hemp hearts and chocolate chips.
- Roll and flatten a heaping tablespoon of batter for each cookie if making minis and place 24 onto each cookie sheet.
- Bake for 12 minutes.
- Store in a sealed container in the fridge (or the freezer).
To deliciously healthy food and stronger faster running… Cheers,
Sarah J Cuff, RHN